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Ingredients
- {Note: you can halve this recipe and bake the cake in a 6-cup bundt pan.}
- Cake
- 4 large eggs, at room temperature
- 1 teaspoon salt, divided
- 2 cups (14 oz) sugar, divided
- 1 tablespoon vanilla extract, divided
- 2 cups (8 oz) sweetened shredded coconut
- 2 cups (10 oz) plus 1 tablespoon all-purpose flour, divided
- 1/2 cup (2 oz) Dutch-process cocoa powder
- 3/4 cup hot coffee
- 1/2 cup (4 1/2 oz) sour cream (light is fine)
- 2 teaspoons baking powder
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 tablespoons canola oil
- Ganache
- 4 oz semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- toasted coconut, for garnish
View Full Recipe at Tracey's Culinary Adventures
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